labor cost, food cost, etc...:crazy:
I am Currently putting to get there a Business plan for a Restaurant/lounge. I have a good understanding of food cost, day to day inventory and ordering. What I'm unsure of is how much inventory to have on hand for start up? Is there a rule of practice of practice for how much inventory to start off with, any information would be a great help. I have searched around the internet for this answer with not much success.
Thanks in advance.